Did you see “Knock You Naked” Brownies when Pioneer Woman posted them on her blog in May? Probably for the first time ever, it wasn’t the picture of the food that piqued my interest, it was the name - Knock You Naked Brownies. Why on earth would anyone name brownies after something that would leave you naked after eating them? (Especially something that certainly wasn’t going to help reduce the measure of your waistline.) After I scrolled through Pioneer Woman’s pictures and read through the recipe I decided the last thing I wanted was to be caught naked after eating one of these brownies so I moved on… no bookmarks and no pins.
But see, thrs [yes I mean thrs] caramel in there so although these brownies were out of sight…they most definitely were NOT out of mind! Caramel and I get along quite well so naturally, I thought about these brownies a lot. A LOT. I even tried to think about how I could possibly make them healthier….that was a short thought.
Finally, while on vacation this summer with my parents, siblings and our families, I decided it was time to bust these babies out… and of course a single batch wasn’t gonna cut it. Oh no, I had to double it! My justification for such an action went as follows:
ONE) - I have a big family. I need enough of the goodness to be shared.
TWO) - It’s vacation. It’s ok to splurge a little.
THREE) - Since this recipe called for a box mix, which I usually try to steer clear of, I justified that with the vacation excuse too... I didn’t want to go buy a lot of ingredients to make this ONE treat and then have a bunch of leftover foodstuff that I’d have to schlep across the country or throw away. Box Mix and I made peace for this recipe.
After I returned home from our vacation, I didn’t have any of my handy excuses to justify making these brownies again, so the second time, I was just going to have to own my actions….I made them, because I needed them to live.
And now after having made (and eaten) these twice, I now understand why these are called, “Knock You Naked Brownies”.
It’s cuz…if you make these, you are going to eat so many that you won’t fit into any of your clothes so you, quite literally, will be, “knocked naked”. J
So be warned: If you like caramel and you like chocolate these brownies just may be too much too handle. If you can manage to just eat one of these moist, chocolaty, gooey, drippy, caramely treats you should be prepared for their deliciousness to, at very least, knock your socks off!
FYI: there are three ways in which these brownies can be made. A single version in a 9x13, a single version in an 8x8 and a double version in a 9x13 (same as the single version in an 8x8- just with less servings)
The pictures you see are of the doubled version in a 9x13 pan however the recipe I’ve included is of the single version in a 9x13 pan. The single version in a 9x13 pan makes for a more fudgy brownie where the caramel really stands out.
Knock You Naked Brownies
1 9x13inch pan of brownies
1 box (18.5 oz) German Chocolate Cake
1 can (5 oz ) Evaporated Milk (divided)
½ cup Butter, melted
60 whole caramels, unwrapped (14 oz-16 oz-I opted for 16 oz)
1/3 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, mix together cake mix, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
- Press half the mixture into a well-greased square baking pan (9x9 or 8x8). Bake for 8 to 10 minutes. Remove pan from oven and set aside.
- In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup (remaining – if using a 5 oz can) evaporated milk. (For thicker caramel, use more caramel – not less evaporated milk). When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
- Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
- Bake for 20 to 28 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies.
Notes: If you’d like you could add 1 cup of finely chopped pecans to the batter however due to allergies, I skipped that part.